|Book of Spices (Book of...)|
|by Marie-Francoise Valery|
Colourful spices from Asia, the Americas and the Mediterranean enrich today's world cuisines with incomparable aromas.
Tip: Try crust cobbler for more results.
Results 1 - 10 of 23 for double crust cobbler
Result Page: 1
Roll out half ... on top of cobbler. Bake at ... 15 to 20 minutes or until lightly browned. Reduce heat to 300 degrees and bake 1 hour. Yield: 8 servings.
Combine first 4 ingredients in a dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low and cook 10 minutes or ...
Mix together blackberries, sugar, water, butter and vanilla; bring to a boil. Remove from heat and pour half mixture into a 9 x 13 inch pan. Roll out ...
Combine peaches, sugar, flour and nutmeg in large pan. Set aside to form syrup (15 minutes). Bring peaches to a boil, reduce heat. Simmer 10 minutes ...
In a 2 ... drops. Make the double crust pastry, roll out ... a dumpling. Place the rest of the crust on top. Bake until crust is brown about 30 minutes.
In a 2 ... under the fruit. This will make a dumpling. Place the other 1/2 on top; add butter in small drops. Bake until crust is brown, about 30 minutes.
Boil potatoes until ... into unbaked pie crust. Sprinkle spices ... butter. Place pie crust on top of potatoes. Bake at 350 degrees for 30 to 45 minutes.
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approximately 15 minutes). Bring peach mixture to a boil; ...
Combine first four ... dish; top with crust. Bake at ... cut into 1/2" strips. Arrange in lattice design over peaches. Bake at 425 degrees until browned.
Put potatoes in enough water to cover. Cook 10 minutes or until tender. Roll out pastry to 1/8 inch thick. Line a greased 10 x 6 inch pan with half ...
Result Page: 1
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